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Proteins of the future: Haute Cuisine Recipes – “Bonds and Legumes” by Franco Aliberti

March 11, 2016

How many times have you ordered a legume dish at the restaurant? How many times were they the dish protagonists instead of a mere side dish or a complement sauce? Very few. If then we take out the soups and first dishes cases, legumes are nearly absent from our tables and above all we almost never give them the value they deserve at our dining tables, that is as sustainable and highly protein-based food that can become second courses or unique dishes alongside cereals and vegetables. For this reason I challenged the best chefs in the whole world and I’m gathering all of their recipes for a project that I’ll disclose to the UN and to FAO.

Today’s recipe is a very refined dessert which is definitely consistent with my philosophy because it is legumes based, but it also enhance a sub product such as the cooking water, which is usually scrapped but in reality it is almost magical.

Foto 26-02-16, 18 23 51

The recipe is composed by 4 preparations that are later assembled in the dessert in a multi-layered kind of sphere. On the outside sandblasted beans and a crumbled legumes water meringue, on the inside a red bean mousse and a core composed by cannellini beans and raspberries. Basically cubic beans.

“Bonds and legumes” by Franco Aliberti. Recipe for 4 people

CANNELLINI BEANS AND RED BEANS MERINGUE

  • 100 g of red beans and cannellini beans cooking water
  • 125 g of powdered sugar
  • 1 drop of lemon juice

Procedure:

  • let the red beans and the cannellini beans soak for 12 hours in 2 different containers.
  • cook them in a pressure cooker with a bit of water for around 30 minutes.
  • drain the water and let it cool down.
  • whip the cooking water.
  • when it’s whipped, add the powdered sugar and the lemon juice little by little.
  • shape some meringue disks and bake them at 70° for around 3 hours.
  • when the baking is done, shatter the meringue to obtain some small nuggets.
  • keep the beans separately.

 

CANNELLINI BEANS AND RASPBERRY COMPOTE

  • 250 g of cannellini beans
  • 400 g of raspberry pulp
  • 20 g of rice starch
  • 6 g of fish-glue

Procedure:

  • boil the raspberry pulp with the starch.
  • add the softened fish-glue.
  • mix the cannellini beans.
  • pour in moulds and freeze.



RED BEANS MOUSSE

  • 200 g of mashed red beans (blend the beans which were cooked for the meringue)
  • 12 g of milk chocolate
  • 25 g of dark chocolate
  • 50 g of low mineralised water

Procedure:

  • Put the ingredients in the Termomix at 50°C for 10 minutes at medium speed.
  • Let it rest covered for 6 hours.

 

SANDBLASTED BEANS (fagioli rossi sabbiati)

  • 20 g of water
  • 50 g of sugar
  • 100 g of red beans

Procedure:

  • Boil the syrup for a few minutes.
  • add the beans, previously toasted in the oven.
  • mix until the sugar becomes white.
  • let it cool down and preserve it.

Presentation: Cut the cannellini beans and raspberry compote in cubes. Prepare a base mad out of the red beans mousse, put the compote cube on it and cover it completely, shaping it like a sphere. Crumble the meringue and use it to cover completely the sphere, put it on the plate and finis hit with intact and crumbled sandblasted beans.

Chefs of all over the world, send us your recipe of the future, with legume sas the main ingredient. Mail me at info@ecocucina.org. The rules:

  • legumes must be the absolute protagonists, better if used in an original way
  • Other protein-based food such as meat, fish, shellfish, mollusc, eggs are allowed but only if used as marginal elements in the recipe, better if of these products less noble parts are used, those that would be thrown out

I’ll be waiting for your recipes.

 

#ILoveLegumi

 

Lisa

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